Zucchini Corn Quesadillas
User Reviews
5
6 reviews
Excellent
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
8 servings
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Course
Main Course
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Cuisine
American, International, Vegetarian
Zucchini Corn Quesadillas
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This is so quick, simple and light! And with homemade (or store-bought pesto), this comes together in minutes. It's fool-proof!
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Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 2 zucchini thinly sliced to 1/4-inch thick rounds
- 1 bell pepper diced
- 1 cup corn kernels frozen, canned or roasted
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- ½ cup pesto homemade or store-bought
- 8 flour tortillas 8-inch
- 2 cups cheddar cheese shredded
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Heat olive oil in a large skillet over medium high heat. Add garlic, zucchini, bell pepper and corn; season with salt and pepper, to taste. Cook, stirring occasionally, until tender, about 3-4 minutes; set aside.
- Spread pesto on tortilla; top with zucchini mixture and cheese, and then top with another tortilla. Repeat with remaining tortillas to make 4 quesadillas.
- Place quesadillas onto the prepared baking sheet. Place into oven and bake until the cheese has melted, about 8-10 minutes.
- Serve immediately.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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